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Eggplant Bruschetta Recipe

Here’s a memorable take on an all-time classic. Maxine Petersohn tops eggplant slices with chopped tomatoes, fresh basil and cheese before broiling them. "My family thoroughly enjoys them," she pens from Cortez, Florida.
TOTAL TIME: Prep: 10 min. + standing Cook: 5 min. YIELD:8 servings

Ingredients

  • 1 medium eggplant, peeled and cut into 1/4-inch slices
  • 1/2 teaspoon salt
  • 3 medium tomatoes, seeded and chopped
  • 2 tablespoons minced fresh basil
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons shredded Parmesan cheese

Directions

  • 1. Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with cooking spray. Place on a broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 in. from the heat for 5-7 minutes or until eggplant is tender and cheese is melted. Yield: 8 servings.

Nutritional Facts

2 slices equals 68 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 242 mg sodium, 7 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.